The Best Brown Butter Oatmeal Chocolate Chip Cookie Skillet
The Best Brown Butter Oatmeal Chocolate Chip Cookie Skillet is the ultimate indulgence—soft and gooey in the middle, with crinkly, golden, and crisp edges. Every bite is filled with melty pockets of chocolate, while the nutty brown butter enhances its rich, deep flavor. Baked to perfection in a skillet, this warm and cozy dessert is best enjoyed fresh from the oven, topped with a scoop of vanilla ice cream and a drizzle of easy homemade salted caramel.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Chocolate chips or chunks of choice
Flaky sea salt, for topping
Vanilla ice cream, for serving
Ingredients for the Easy Homemade Salted Caramel (Optional):
Coconut oil
Maple syrup
Why You’ll Love The Best Brown Butter Oatmeal Chocolate Chip Cookie Skillet:
Perfect Texture: The center stays soft and gooey, while the top and edges turn golden and crisp, giving you the best of both worlds.
Deep, Buttery Flavor: The brown butter adds a rich, nutty depth that enhances every bite.
Melty Chocolate in Every Bite: Loaded with melty chocolate pockets, ensuring a decadent chocolatey experience.
Warm & Comforting: Best served fresh from the oven, with a scoop of vanilla ice cream melting into the warm cookie.
Salted Caramel Drizzle: A generous drizzle of homemade salted caramel makes it even more indulgent.
Oatmeal Adds the Perfect Chew: The oats give it a slightly chewy texture, making it extra satisfying.
Easy to Make: No chilling required—just mix, bake, and enjoy!
Great for Sharing: The perfect dessert for two or a small group, straight from the skillet.
Customizable: Swap the chocolate chips for chunks, nuts, or even a swirl of peanut butter for a twist.
One-Pan Dessert: Minimal cleanup—baked and served in the same skillet!
Tips for Making The Best Brown Butter Oatmeal Chocolate Chip Cookie Skillet:
Brown the Butter Properly: Let the butter cook until it turns deep golden brown with a nutty aroma, then remove from heat immediately to prevent burning. Let it cool slightly before mixing with other ingredients.
Use Old-Fashioned Oats: For the best chewy texture, use old-fashioned rolled oats rather than quick oats, which can make the cookie too soft.
Measure Flour Correctly: Use the spoon and level method to avoid adding too much flour, which can make the cookie dry instead of gooey.
Don’t Overmix the Dough: Once you add the dry ingredients, mix until just combined to keep the texture soft and tender.
Use High-Quality Chocolate: Opt for dark, semi-sweet, or milk chocolate chunks or chips for the ultimate melty chocolate pockets in every bite.
Bake in a Well-Greased Skillet: Use a 10-inch cast iron skillet for even baking and crisp edges, and make sure to grease it well to prevent sticking.
Slightly Underbake for Gooeyness: Bake just until the edges are golden and the center is slightly soft—it will continue to set as it cools.
Let It Cool Slightly: Allow the skillet cookie to rest for 5-10 minutes before serving so it sets up just enough while staying gooey inside.
Serve with Ice Cream & Salted Caramel: The best way to enjoy this is warm with a scoop of vanilla ice cream and a drizzle of homemade salted caramel for extra indulgence.
Make It Your Own: Add toasted nuts, a sprinkle of flaky sea salt, or a swirl of peanut butter to customize the flavor.
How to Store The Best Brown Butter Oatmeal Chocolate Chip Cookie Skillet:
Room Temperature: Cover the cooled cookie skillet tightly with plastic wrap or foil and store at room temperature for up to 2 days. Reheat before serving for the best texture.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. Let it come to room temperature or warm it before enjoying.
Freezer (Baked Cookie Skillet): Wrap the fully baked and cooled skillet cookie tightly in plastic wrap and foil, or slice into portions and store in an airtight container. Freeze for up to 3 months. Thaw at room temperature and reheat before serving.
Freezer (Unbaked Dough): Scoop the cookie dough into the skillet, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
Reheating Instructions: Warm leftovers in a 350°F oven for 5-10 minutes or microwave individual portions in 10-15 second intervals until warm. For the ultimate indulgence, add a fresh scoop of ice cream and drizzle with salted caramel before serving.
FAQs:
Q: Why should I use brown butter in this skillet cookie?
A: Brown butter enhances the flavor with rich, nutty, and caramel-like notes, adding depth to every bite. It also helps create a chewier texture in the center while keeping the edges crisp.
Q: Do I need to chill the dough before baking?
A: No, this cookie dough does not require chilling! It’s designed to be baked immediately, giving you a warm, gooey cookie skillet in no time.
Q: Can I make this cookie skillet ahead of time?
A: Yes! You can prepare the dough and store it in the refrigerator for up to 24 hours before baking. Let it sit at room temperature for about 15-20 minutes before baking for even results.
Q: What type of chocolate is best for this cookie skillet?
A: Use chopped chocolate bars or high-quality chocolate chips for melty pools of chocolate in every bite. A mix of semisweet and dark chocolate works best for a balanced flavor.
Q: Can I make this in a different pan if I don’t have a skillet?
A: Absolutely! You can bake it in a 9-inch cake pan, pie dish, or an 8x8-inch baking dish. Just be sure to grease the pan well before adding the dough.
Q: How do I know when the skillet cookie is done baking?
A: The cookie should have crinkly, golden edges and a slightly gooey center. A toothpick inserted in the center should come out with moist crumbs but not raw batter. It will continue to set as it cools.
Q: How should I serve this skillet cookie?
A: Serve warm straight from the skillet with a scoop of vanilla ice cream and a generous drizzle of homemade salted caramel for the ultimate dessert experience.
Q: Can I freeze this skillet cookie?
A: Yes! The baked skillet cookie can be wrapped tightly and frozen for up to 3 months. You can also freeze the unbaked dough in the skillet and bake straight from frozen, adding a few extra minutes to the baking time.
Q: How do I reheat leftovers?
A: Warm individual portions in the microwave for 10-15 seconds or reheat the entire skillet in a 350°F oven for 5-10 minutes until warm and gooey again.
Q: Should I use old-fashioned oats or quick oats?
A: Old-fashioned oats should be used for the best texture and chew. Quick oats will absorb more moisture and can make the cookie dough too soft.
Q: What’s the best way to prevent the cookie from sticking to the skillet?
A: Grease the skillet well with butter or nonstick spray before adding the dough. If you’re using a nonstick or enameled skillet, this step is even more important for easy serving.
Check out my other cookie recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter oatmeal chocolate chip cookie skillet. Happy baking!
